EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERS
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1464-1470
- https://doi.org/10.1111/j.1365-2621.1977.tb08401.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- RELATIONSHIP BETWEEN FERMENTATION TIME AND BLOATER‐TYPE DAMAGE OF BRINED CUCUMBERSJournal of Food Science, 1976
- PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGEJournal of Food Science, 1975
- FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATIONJournal of Food Science, 1975
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- Influence of Salt (NaCl) on Pectinolytic Softening of CucumbersaJournal of Food Science, 1961
- Procedure for Bacteriological Examination of Brined, Salted and Pickled Vegetables and Vegetable ProductsAmerican Journal of Public Health and the Nations Health, 1946